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Ingredients

• 175 g plain flour
• 125 g butter
• 60-65 g cold water

• 3 onions, finely sliced
• 1 tbsp butter
• dashes of olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• a little thyme
• 65 ml red wine

• 30 baby beetroot, (about 5 per tart depending on size), washed
• 400 g log goats' cheese, such as Soignon Bouch, sliced into six rounds
• sugar, to brule

• 20 g baby wild rocket
• 10 g mizuna leaves
• 20 g watercress
• handfuls chopped walnuts
• walnut oil
• cherry vinegar, or balsamic vinegar

Description

Anna Gare’s Uses Sweet Earthy Beetroot, Creamy Cheese And Toasted Nuts For A Fantastic Flavour Balance In Her Attractive Tarts

UK TV